Carpaccio of salmon with remoulade sauce

Step 1

Place anchovies, half the capers, cornichons, eschallots and parsley in a food processor and process until finely chopped.

Step 2

Add mayonnaise and process for a few seconds to combine. Place in a squeezy bottle, or a serving dish.

Step 3

Heat the olive oil in a frying pan over medium heat. Add remaining capers and fry until crisp. Drain on a paper towel. Layer salmon over four serving plates and brush with olive oil. Sprinkle with fried capers, roe and chives.

Step 4

Place some salad in the centre of each plate and zigzag or drizzle the sauce over each plate and season with black pepper.